THIS RESTAURANT IS CLOSED The Fish Club Restaurant Review

: Seattle boasts plenty of local---often home-grown---kitchen celebrities, but few nationally recognized chefs have hung their corporate aprons in the Pacific Northwest. The likes of Wolfgang Puck and Jeremiah Tower have come and gone, but Boston-based Todd English set up shop across the street from the waterfront. It's a shame that the chic dining room's big windows don't boast a water view, but the flashy modern-yet-lush décor and inventive food and cocktails are usually distraction enough. For a light meal, we're happy sharing a few small plates, such as fig and prosciutto flatbread (the sweet and sour fig jam pairs exceptionally well with the salty, pungent Gorgonzola and ham). As a main course, we were pleased with the bouillabaisse, but wouldn't have objected to a touch more saffron. Spit-roasted swordfish with Dungeness crab vinaigrette and whipped potatoes, on the other hand, was amazing. Though seafood dominates the menu, crispy pressed duck with cherries and portobellos will satisfy those who prefer land food. If it's on offer, save room for the wonderful goat cheesecake. Service can be uneven but the wine list is a pleasant surprise, for both selection and price.